Grillel chicken breasts w/wild mushroom,.... and bourbon sau

20 servings

Ingredients

Quantity Ingredient
½ cup Chopped fresh Rosemary
½ cup Lemon juice
2 tablespoons Dijon Mustard
Salt & Pepper to taste
1½ cup Olive oil
20 Chicken breast halves, skinned and boned
10 Shallots, chopped
6 cloves Garlic, chopped
1½ pounds Shittake Mushrooms, sliced
2½ ounce Dried mixed wild mushrooms, soaked in hot water 30 min drained and chopped
½ pounds Sun dried tomatoes, soaked in hot woater for 30 min the drained and choppped
5 tablespoons Flour
6 cups Rich beef stock of broth
½ cup Whipping ream
½ cup Bourbon (or more to taste)

Directions

1. Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 Cup of olive oil. Pour over chicken breast halves and marinate from 1 to 8 hours.

2. Make the sauce in a large heavy-bottomed pan. Saute the shallots and garlic in ¼ cup olive oil until light gold. Add remaing olive oil and rosemary, shittakes, wild musrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms. Add cream, bourbon salt and pepper. Bring to a boil, reduce heat and simmer 8 minutes. Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired.

3. Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.). Meanwhlie, reheat sauce.

(Recipe may be done ahead. Reheat sauce and chicken separately.) 4. Arrange chicken on a serving platter and top with sauce.

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